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Vichyssoise |
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| Ingredients - |
2 Leeks, chopped
1 Onion, chopped
2 tablespoons unsalted Butter
3/4 cup thinly sliced Potatoes
2 1/3 cups Chicken Stock
Salt to taste
Fresh Ground Black Pepper, to taste
1 1/8 cups Heavy Whipping Cream
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| Preparation: |
Over very low heat, gently sweat the chopped leeks and the chopped
onion in butter until soft, about 8 minutes. Do NOT let them brown.
Add potatoes and stock to the saucepan. Salt and pepper, to taste Bring to the boil, and simmer
very gently for 30 minutes.
Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before
serving. |
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